GRILLED LEG OF LAMB WITH ZINFANDEL MARINADE AND MINT PESTO
This is my absolute favorite way to cook lamb. Adapted from "The Sutter Home Napa Valley Cookbook", the lamb is marinated in a combination of herbs, olive oil, brown sugar, dijon mustard, soy sauce and olive oil for 48 hours and then grilled. TO DIE FOR! And so easy. Great for company because you do this way ahead and then have time for your guests...but still have an impressive, restaurant-quality meal.
Provided by Epi Curious
Categories Lamb/Sheep
Time 1h10m
Yield 8 , 8 serving(s)
Number Of Ingredients 17
Steps:
- Quickly rinse the lamb under cold running water and pat dry with paper towels. Trim off any excess fat. With a small, sharp knife, make 1/2 inch deep slits every 2 inches around the entire surface of the meat and insert a garlic sliver into each slit. Transfer to a nonreactive container.
- For the marinade: In a bowl, combine the wine, sugar, mustard, soy sauce, shallots, rosemary and black pepper. Whisk in the olive oil. Pour the mixture over the lamb. Cover and refrigerate for 48 hours, turning the meat at least 3 times.
- About two hours before grilling, remove the lamb from the refrigerator.
- Prepare a covered grill for moderate indirect-heat cooking. Position a drip pan in the center of the fuel grate.
- Remove the lamb from the marinade and set aside. Pour the marinade into a saucepan; place over medium-high heat and bring to a boil, then set alongside the grill.
- When the fire is ready, lightly brush the grill rack with vegetable oil. Place the lamb in the center of the rack, cover the grill and cook, turning and brushing with the marinade every 10 minutes, until done to preference when cut into with a small, sharp knife (35 to 40 minutes for medium-rare).
- For the mint pesto: In a medium bowl, combine the mint, peanuts, sesame oil, soy sauce, rice vinegar, sugar and garlic. Add salt and pepper to taste. Transfer to a serving bowl and set aside. (Pesto can also be prepared in a food processor or blender, which is what I prefer to do).
- Remove the lamb to a cutting surface, cover loosely with aluminum foil and let stand for about 10 minutes before serving.
- To serve, thinly slice the lamb on the diagonal across the grain. Arrange the slices on a warmed serving platter and place the mint pesto alongside.
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Kashif Durani
[email protected]Overall, this is a great recipe for grilled leg of lamb.
shedavia henry
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
Lucky phillimon
[email protected]I would highly recommend this recipe to anyone who loves lamb.
Reynaldo Gonsalez
[email protected]This recipe is perfect for a special occasion dinner.
ZALCON
[email protected]I'm not a big fan of lamb, but this dish changed my mind.
Sandya Sanjima
[email protected]This is one of my favorite lamb recipes. It's always a hit when I make it.
Bhuwan KC
[email protected]The marinade and pesto really make this dish special.
jdrockytop
[email protected]I've made this dish several times and it's always a crowd-pleaser.
Lori Birdsong
[email protected]I would definitely recommend this recipe to anyone who loves lamb.
Mahlatse Maphoto
[email protected]This recipe was easy to follow and the results were amazing! The lamb was so tender and juicy.
Nasir Nishat
[email protected]The lamb was a bit dry, but the marinade and pesto helped to make up for it.
Muhammad Zaid
[email protected]This recipe is a keeper! I'll definitely be making it again.
Sabina Kafle
[email protected]I made this dish for a special occasion dinner and it was a hit! Everyone loved the tender lamb and the flavorful marinade.
Gomolemo Pheto
[email protected]This grilled leg of lamb was absolutely delicious! The zinfandel marinade and mint pesto were the perfect combination of flavors. The lamb was cooked to perfection.